Leftover Ham & Pickled Pineapple Pizza
you’ll need The Pizzaioli
TOTAL TIME 4 hrs including pickling time
COOK TIME 4 mins
DIFFICULTY EASY
MAKES 2 x 25-30cm pizzas
INGREDIENTS
1 pineapple peeled and finely sliced
150 g left over xmas glazed ham, or ham off the bone, thinly sliced
½ small french shallot, finely sliced
BRINE
500ml white vinegar
3/4 c sugar
1.5 tbs salt
2 star anise
10 cloves
500ml water
DOUGH
500gm “0” pizza flour
350ml warm water
1 ts sugar
3 ts salt
7g instant yeast
1 tbs olive oil
1 tbs semolina flour
WHITE BASE
100g/1 cup grated mozz + 50 g/1/2 c extra for final topping
100g/ 1/3 c cream Fraiche
1 tbs chopped fresh oregano + 1 ts fresh oregano for topping
2 garlic clove crushed
Salt and pepper to season
METHOD
Place pineapple in a 1.5 l container/jar that has an airtight lid.
Bring everything aside from the water to a simmer until sugar dissolved, about 2 mins. Add the water and stir, cooling it slightly.
Pour liquid over the pineapple, and seal.
Place in the fridge to pickle, ideally overnight, however 4 hrs will be suitable.
Place all dough dry ingredients into the bowl of a stand mixer and whisk it to aerate and remove lumps.
Make a small well with the back of your hand or a spoon and pour in water and olive oil.
Using the dough hook, begin combining ingredients on low until it has all come together - 5 mins.
Set speed to med low to continue kneading for 20 mins.
Cover the dough with a damp cloth or plastic wrap and place in a warm draft free area for 1hr to prove.
After proving, knead on a lightly floured surface for anotheR 5 mins. Divide dough into 2 balls and cover with a tea towel for another 15 mins.
Meanwhile, preheat the Pizzaioli to Woodfired*, then combine all of the white base sauce ingredients together to make a smooth paste.
Roll or stretch out one pizza into a 25cm circle. Make sure you allow the edge to be slightly thicker.
Spread with half the white base sauce mixture. Top with half the half the ham and a few torn slices of pickleD pineapple. Add fresh oregano, sliced shallot and the extra mozzarella.
Sprinkle the Pizzaioli paddle with half the semolina flour and stretch the raw pizza onto it. Slip it onto the oven stone, close the door and press the timer button to cook for 4 minutes.
Place on a wooden board to cut and enjoy!
*IF cooking in a normal oven preheat to 230’C fan forced, place pizza on a baking sheet and cooking for 15-20 mins until golden puffed edges and bubbling in the centre.
MADE IN PARTNERSHIP WITH BREVILLE | SAGE
I acknowledge the Traditional Owners of Country throughout Australia, the Gadigal people of the Eora Nation, and recognise their continuing connection to land, waters and culture. I would like to pay my respects to their Elders past, present and emerging.